Three Cups Chicken Recipe

Gather ’round, fellow foodies, as I dish out the story of my latest culinary love affair: Three Cups Chicken. With its aromatic blend of garlic and ginger sizzling in sesame oil, this dish captures more than just a medley of flavors; it’s a heartwarming embrace in every bite, a perfect storm of sweet, savory, and just a touch of spice. Ready to make your kitchen smell absolutely divine? Let’s dive in!

The celebrated Taiwanese dish, Three Cups Chicken, has rich, aromatic flavors that I love. My recipe for it uses tender, bone-in chicken thighs that soak up the bold tastes of sesame oil and soy sauce, not to mention the Shaoxing rice wine that’s so essential to this dish.

I use a lot of garlic and amply fresh Thai basil leaves to enhance what is already a deeply fragrant and flavored dish.

Ingredients

• Chicken Thighs: Juicy protein source with rich flavor.
• Sesame Oil: Adds nutty aroma and healthy fats.
• Soy Sauce: Provides salty umami and deep color.
• Rice Wine: Contributes mild sweetness and complexity.
• Sugar: Balances savory elements with sweetness.
• Garlic: Enhances aroma and immune-boosting properties.
• Ginger: Offers warm spice and digestive benefits.
• Dried Red Chilies: Optional heat and metabolism boost.
• Thai Basil Leaves: Adds herbal freshness and sweet notes.

Ingredient Quantities

• 1 pound (450g) bone-in, skin-on chicken thighs, cut into 2-inch pieces
• 1/4 cup sesame oil
• 1/4 cup soy sauce
• 1/4 cup rice wine (preferably Shaoxing wine)
• 2 tablespoons sugar
• 8-10 cloves garlic, crushed
• 5 slices of ginger, about 1/8-inch thick
• 4-5 dried red chilies (optional)
• 1 cup fresh Thai basil leaves

How to Make this

1. Warm the sesame oil in a large skillet or wok over medium heat.

2. Place the crushed garlic and sliced ginger in the pan. Stir-fry until they give off a fragrant aroma, about 1 to 2 minutes.

3. Raise the temperature to medium-high and place the chicken parts in the skillet, skin-sides down. Brown them thoroughly until they are golden, which should take about 5 minutes.

4. Turn the chicken pieces over and sear the second side for another 3 to 4 minutes.

5. Add the sugar and wine, soy sauce, and stir well to mix with the chicken.

6. Make the mixture simmer, then lower the heat and cover the skillet. Let the chicken cook for about 15-20 minutes. Stir occasionally.

7. Take off the lid and turn up the heat to medium-high. If using, add the dried red chilies, and cook uncovered until the sauce thickens and clings to the chicken—5 to 7 minutes.

8. Remove the heat source. Mix in the fresh Thai basil leaves until they are droopy and evenly distributed.

9. If necessary, adjust the seasoning to your taste by adding more soy sauce or sugar to achieve the desired flavor balance.

10. Serve steaming with rice, and if you so desire, garnish it with just a touch more basil than what might normally be considered prudent. And with that, we close the book on Three Cups Chicken.

Equipment Needed

1. Large skillet or wok
2. Measuring cups
3. Measuring spoons
4. Chef’s knife
5. Cutting board
6. Cooking spoon or spatula
7. Stove or heat source
8. Lid for the skillet or wok
9. Serving platter or bowl

FAQ

• What is the significance of the “three cups” in Three Cups Chicken?The name “Three Cups Chicken” is derived from the classic recipe that employs equal parts of soy sauce, sesame oil, and rice wine.
• Can I use boneless chicken for this recipe?Certainly! Boneless chicken thighs can be used, but using chicken thighs with bones may give the dish more flavor during cooking.
• Is it necessary to use Shaoxing wine?For its authentic taste, Shaoxing wine is preferred, but if necessary, you can substitute dry sherry.
• Can I make this dish less spicy?To cut down on the heat, you can leave out the dried red chilies or reduce the amount you use.
• What is a good substitute for Thai basil?Although Italian basil can be used, Thai basil has an anise-like flavor that makes the dish distinguishable.
• How should the chicken be prepared before cooking?Slice the chicken into 2-inch chunks. Keep the skin on for flavor and moisture.
• Can I prepare this dish in advance?Indeed, you can prepare Three Cups Chicken a day in advance and keep it in the fridge. When it comes time to serve, just warm it up in a pot on the stove to keep that devilishly rich sauce intact.

Three Cups Chicken Recipe Substitutions and Variations

If you prefer, you can use chicken breast instead of boneless chicken thighs for this recipe. Adjust cooking times as necessary for the chicken breast. When using either cut, be sure to marinate the chicken well to ensure flavor goes deep into the meat.
For sesame oil: Use toasted sesame oil for a stronger flavor, or light olive oil as a milder alternative.
For soy sauce, substitute with tamari for a gluten-free option; coconut aminos for a soy-free version.
For rice wine: If there is no Shaoxing wine to be had, use dry sherry or sake.
For Thai basil leaves: Substitute with common basil or fresh culantro, bearing in mind that the taste will vary somewhat.

Pro Tips

1. Marinate the chicken pieces in the soy sauce and rice wine for about 30 minutes before cooking. This will enhance the flavor and tenderness of the meat.

2. Use a high-quality, dark sesame oil for a richer, more authentic flavor. Toasted sesame oil can offer a deeper aroma.

3. When browning the chicken, give it enough space in the skillet to achieve a good sear without steaming. This ensures a crispy skin and deeper flavor development.

4. If you desire a smokier flavor, slightly char the dried red chilies in the oil before adding the garlic and ginger. This imparts a subtle smokiness to the dish.

5. For extra fragrance, add a splash of Chinese black vinegar just before serving to cut through the richness and add a hint of tanginess.